Not just for chicken, this cilantro-lime salsa verde holds up well in the refrigerator. Keep an extra batch around for spooning over fish, steak, or vegetables.
Recipe information
Yield
4 Servings
Ingredients
Preparation
Step 1
Preheat oven to 400°. Pulse cilantro and parsley in a food processor until finely chopped (you should have about 2 cups). Alternatively, finely chop with a knife. Transfer herbs to a medium bowl; whisk in 4 Tbsp. oil, 2 Tbsp. lime juice, garlic, and lime zest. Season with salt, pepper, and more lime juice, if desired.
Step 2
DO AHEAD: Can be made 5 days ahead. Cover and keep chilled; return to room temperature before using.
Step 3
Season chicken breasts with salt and pepper on both sides. Heat remaining 2 Tbsp. oil in a large nonstick ovenproof skillet over medium-high heat. Cook chicken breasts until golden brown, about 3 minutes per side. Transfer to oven and roast until chicken is cooked through, 8–10 minutes.
Step 4
Thinly slice chicken breasts. Divide among plates and drizzle salsa verde over. Serve with rice, if desired.
